SPICE BAG RECIPE
Another Irish creation! But we’ve added our spice bag sausages to give a twist to one of Ireland’s favourite take away dishes.
Preparation time: 20-30minutes / Cooking time: 30 minutes / Difficulty: easy / Serves: 4-6
500g Spice Bag Barry John Sausages
500g Crispy shredded chicken (frozen)
Chips of your choice – Oven/Deep Fry (Skinny / crinkle / Steak Cut) (portion size per person)
1 large onion
1 Red pepper sliced
1 Green chilli sliced into rings
Chinese spice bag seasoning
Place the crispy shredded chicken onto a baking tray and cook in a preheated over 220c/200c fan/gas mark 7 until golden brown and cooked through. Set aside when cooked. Keep warm.
Cook the Spice Bag Sausages until golden and their centre is piping hot. You can cook them on a frying pan/ in an oven or deep fry. When cooked, chop them up into bite size pieces. Set aside. Keep warm.
Cook chips as per cooking instuctions on packect of your choice. Set aside when cooked. Keep warm.
In a large frying pan/wok, fry off the peppers, chilli, onions, Chinese spice bag seasoning and chilli flakes, when lightly golden and soft, add the chicken, chips and spice bag sausages. Toss together & serve.
Serve in bowls, or some brown paper bags for the real “take-away” look! Scrumptious!